Panera Bread Oatmeal Raisin Cookies Recipe

Panera Bread Oatmeal Raisin Cookies are thick, chewy bakery treats packed with hearty rolled oats and sweet, plump raisins. Ideally the raisins should be soaked in warm water for ten minutes before mixing to ensure they remain juicy and tender inside the baked cookie.

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Panera Bread Oatmeal Raisin Cookies Recipe Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tbsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups old-fashioned rolled oats (not quick oats)
• 1 cup raisins

How To Make Panera Bread Oatmeal Raisin Cookies Recipe

1. Plump the Raisins: Place the raisins in a small bowl and cover them with very warm water. Let them soak for 10 minutes to rehydrate. Drain them thoroughly and pat dry with a paper towel before using. This step prevents the raisins from stealing moisture from the cookie dough.
2. Cream Butter and Sugars: In a large mixing bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
3. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to ensure everything is evenly combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
5. Combine: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no flour streaks remain.
6. Fold in Oats and Raisins: Stir in the rolled oats and the plumped raisins by hand using a spatula. The dough will be thick and textured.
7. Scoop and Bake: Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Scoop large mounds of dough (about 2 tablespoons each) onto the sheets, spacing them 2 inches apart. Flatten the tops slightly with your hand.
8. Bake: Bake for 10 to 12 minutes. The edges should be golden brown, but the centers should still look slightly soft and underbaked.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.

Recipe Tips

• Oat Selection: Use “Old-Fashioned” rolled oats for that signature chewy texture. “Quick” or “Instant” oats are cut smaller and will result in a softer, less textured cookie that doesn’t resemble the Panera version.
• Don’t Over-mix: Once you add the flour and oats, mix only until combined. Over-mixing develops gluten and can make the cookies tough instead of tender.
• Under-bake for Chewiness: The secret to a soft cookie is pulling them out of the oven before they look fully done. They will continue to cook and firm up on the hot baking sheet.
• Room Temp Butter: Ensure your butter is softened but not melted. Melted butter will cause the cookies to spread too thin and become greasy crispy discs.

What To Serve With Panera Bread Oatmeal Raisin Cookies

Cookie accompaniments are comforting beverages frequently enjoyed as a mid-morning snack or an evening treat. Ideally the milk should be ice-cold to contrast with the warm, cinnamon-spiced chewiness of the fresh cookie.

• A tall glass of cold dairy or almond milk
• A hot latte or cappuccino
• Panera Bread Green Tea
• A scoop of vanilla bean ice cream (to make a sandwich)

How To Store Panera Bread Oatmeal Raisin Cookies

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
• Keep them Soft: To keep the cookies soft, place a slice of white bread inside the container with them. The cookies will absorb moisture from the bread.
• Freeze: You can freeze the baked cookies for up to 3 months. You can also freeze balls of raw dough and bake them from frozen, adding an extra 2 minutes to the bake time.

Panera Bread Oatmeal Raisin Cookies Nutrition Facts

• Calories: 290 kcal (per cookie)
• Carbohydrates: 42g
• Protein: 4g
• Fat: 12g
• Fiber: 2g
• Sugar: 24g

Nutrition information is estimated per cookie based on a yield of 18 large cookies.

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